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Raw Vegan Stuffed Peppers

A cucumber radish salad stuffed inside a sweet bell pepper and topped with raw vegan nacho cashew cheese.
Prep Time30 mins
Total Time30 mins
Servings: 5
Author: Amanda Nicole Smith


  • 5 small sweet bell peppers

Cucumber Radish Salad

  • 1 cup cucumbers diced
  • 1 cup radish; shredded
  • 1 cup cilantro
  • 1/4 cup red onion
  • 1 garlic ramp
  • salt and pepper to taste

Nacho Cashew Cheese

  • 1 cup cashews; soaked
  • 5 small red bell pepper tops
  • 1/4 to matoes
  • 1/4 cup nutritional yeast
  • 1 garlic clove
  • 1/2 lemon; juiced
  • 1/2 tsp turmeric
  • 1/2 tsp mustard
  • 1/4 tsp salt


  • Soak cashews for at least 30 minutes to 1 hour.
  • Cup off the tops of the bell peppers and scrape out the seeds.
  • Prep and cut all veggies, mix them all together in a bowl and set aside.
  • Drain and rinse soaked cashews, blend them by themselves in a blender or food processor. Scrape the blender walls periodically.
  • Add in the bell pepper, garlic, onion and lemon juice, and blend again until fine.
  • Scrape the walls down again, add in the tomato or 1/4 cup of water, and the rest of the ingredients.
  • Blend until smooth adding more water if necessary.
  • Stuff the cucumber radish salad into the bell peppers and add a scoop of nacho cashew


Optional* Dehydrate bell peppers for 30 minutes to 1 hour on 165 degrees, they will still be raw you are just evaporating the water, if you decided to dehydrate any longer, turn down the heat.